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Archives for June 2010

Mashed Potatoes

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4 lbs. Yukon Gold potatoes, peeled and thickly sliced
1 1/2 c. heavy whipping cream
1 1/2 sticks butter
2 t. salt
1/4 t. black pepper, freshly ground

Soak the potatoes in stock pot with water just covering them for 5 minutes. Drain off and add the same amount of water.  Boil over high heat for 25 minutes. Drain.  Return to medium heat for 2 minutes, constantly stirring to remove excess water. 

Remove from heat. Add butter, salt, pepper, and cream.  Using a potato masher or hand blender, blend until smooth. Heat over medium-low heat for 3 minutes more. Serves 8-10.

Grocery List
Yukon Gold potatoes
heavy whipping cream
sticks butter
salt
black pepper

Approximate Cost: $4.85

Stuffed Flank Steak

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1.5 lbs. flank steak
8 oz. baby bella mushrooms
1 medium onion, peeled and quartered
6 slices bacon
4 cloves garlic
1 1/2 t. salt
1/4 t. black pepper, freshly ground
1 1/2 T. Grill Mates Montreal Steak seasoning
a few toothpicks

In a food processor, finely process mushrooms, bacon, onion, 1/2 t. salt and garlic. Cook in a frying pan over medium heat for 10 minutes, stirring every two minutes and constantly the last minute.

Lay out steak, salting it evenly. Spread cooked stuffing mixture evenly over the top of each steak. Slowly roll each piece and use 2 toothpicks for each steak to hold the roll together. Place in an oblong baking dish.

Cook at 375 degrees in the oven for 25-30 minutes. Serves 6-8.

Grocery List
flank steak
baby bella mushrooms
onion
bacon
garlic
salt
black pepper
Grill Mates Montreal Steak seasoning
toothpicks

Approximate Cost: $10.00

Homemade Sugar Cones

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2 egg whites
1/2 c. sugar
3/4 c. all purpose flour
1/4 c. butter, melted

In mixer, beat egg whites on medium speed until soft peaks form.  Gradually beat in sugar.  Beat in flour and butter until just blended.  Line a baking sheet with parchment paper. Draw two 7 inch circles on the paper.  Drop 3 T. batter in the center of each circle.  Spread batter to the edge of the circle. Bake at 400 degrees for 6-8 minutes or until edges are golden brown.

Place the cookies, bottom side up on a paper towel-lines work surface.  To shape cone, begin with one edge and roll cookie a third of the way toward the center.  Roll a third of the opposite side over the rolled portion.  Shape top cone. Place seam-side down on a wire rack to cool.  May need to return the second cookie to the oven for 1-2 minutes if necessary to roll.  Repeat with remaining batter to make four more cones.  Makes 6 cones.  From Taste of Home’s June/ July 2005 catalog.  Goes well with Homemade Peach Ice Cream and Homemade Vanilla or Chocolate Ice Cream.

Groceries
eggs
sugar
flour
butter

Approximate Cost: $1.75

Gram’s Banana Birthday Cake

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2 1/2 c. sugar
1 c. shortening or butter
4 eggs
1 c. sour cream
3 c. all-purpose flour
2 t. baking soda
6 very ripe bananas, mashed (2 1/2 c.)
1 T. vanilla extract

Frosting:
6 c. powdered sugar
1/2 c. cocoa powder
1/2 c. butter, softened
1/2 c. brewed, strong black coffee

Preheat the oven to 350°. Grease and flour three 9-inch cake pans and set aside. Cream together the sugar and shortening or butter. It will be dry and crumbly. Add the eggs and beat well. Mix in the sour cream. In a separate bowl, sift together the flour and baking soda. Add to the creamed mixture and beat well. Add the mashed bananas and vanilla extract and mix well. Divide evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Check the cakes partway through baking and swap the pans around in the oven, top to bottom, bottom to top. Cool a few minutes and remove from pans. Finish cooling on a wire rack. This cake freezes very well if you’d like to bake it ahead of time to frost later. Wrap each layer in waxed paper and plastic wrap. There is no need to thaw before frosting the cake; it actually frosts quite nicely while the layers are still a bit frozen.

Frosting: Sift the powdered sugar and cocoa together into a large bowl. Add the softened butter and mix on very low speed until they are incorporated. Add the coffee and mix until smooth.

Tip: Icing Layer Cakes– Choose the smoothest layer for the top layer of the cake. To keep your plate clean while icing the cake, place four strips of waxed paper 1/2” under the cake, extending over the sides of the plate. Just pull them out when you’re finished. Put about 1/4” of frosting between each layer of cake. Frost the sides next, and the top of the cake last.

From Bill of Penzey’s Spices.  We love their spices and have used them for over 16 years now.

Grocery List
sugar

butter
eggs
sour cream
all-purpose flour
baking soda
bananas
vanilla extract
powdered sugar
cocoa powder
butter
coffee

Approximate Cost: $9.33

Focaccia with Chevre and Green Onions

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1 3/4 c. warm water
1 T. dry yeast
4 1/2 c. flour plus scant amount for kneading
1/4 c. olive oil plus 8 T. separated
2 1/2 t. salt
6 oz. goat cheese
1/4 c. minced green onions
1 t. minced garlic
1/8 t. dry crushed red pepper
3 t. coarse salt

Place 1 c. warm water in bowl of heavy mixer.  Sprinkle yeast over and stir to dissolve yeast. Let stand 10 minutes. Mix in one cup of flour and cover bowl with plastic wrap. Let stand in a warm place for one hour or until doubled in volume.

Brush two large baking sheets with olive oil. Transfer dough to lightly floured surface. Knead for about 2 minutes and let it sit for 10 minutes. Divide it into eight equal pieces.  Shape each piece into a ball and flatten ball to a disk.  Transfer disks to baking sheets. Let rise for 30 minutes.

Preheat oven to 425 degrees.  With lightly floured fingers, press dough disks al over, dimpling the surface. Sprinkle evenly each disk with goat cheese, green onions, garlic and crushed red pepper. Drizzle each with 1 t. olive oil, then sprinkle evenly with coarse salt.  Let rise 15 minutes.

Bake for 30 minutes or until golden brown. Transfer bread to racks. Brush each piece with 2 t. olive oil. Serve while warm. From Stacie in the Siesta Fiesta Cookbook. Want one?  Go here for details!

Grocery List
warm water
dry yeast
flour
olive oil
salt
goat cheese
green onions
garlic
crushed red pepper
coarse salt

Approximate Cost: $6.25

Oxford Street Chicken Kabobs

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1 bunch green onions, coarsely chopped
1 c. pineapple juice
1 T. sugar
2 T. soy sauce
1 T. teriyaki  sauce
1 T. canola oil
1 t. salt
2 t. freshly peeled and grated ginger root
3/4 t. allspice
1/4 t. crushed red pepper
4 boneless, skinless chicken breast halves, cut into 1 1/2 inch pieces
16 medium fresh mushrooms
1 red pepper, cored, seeded and cut into 1 1/2 inch pieces
16 cherry tomatoes
1 red onion, peeled and cut into 8 wedges
1 large yellow bell pepper, cored, seeded and cut into 1 1/2 inch pieces
14-16 skewers

In a food processor, combine soy sauce, teriyaki, oil, green onions, sugar, pineapple juice, ginger, allspice, salt, and crushed red pepper and purée.

Pour over chicken pieces in a glass container.  Marinate overnight in the refrigerator. 

Place the chicken, bell peppers, mushrooms, tomatoes and onions alternately on skewers.  Grill over medium heat for 10 minutes, turning once. Make sure the chicken is no longer pink in the center. Adapted from Oxford Street’s Pineapple Chicken recipe and Colorado Collage cookbook.

Grocery List
green onions
pineapple juice
sugar
soy sauce
teriyaki sauce
canola oil
salt
ginger root
allspice
crushed red pepper
chicken breasts
mushrooms
red bell pepper
cherry tomatoes
red onion
yellow bell pepper

Approximate Cost: $8.65